Corned Beef and Cabbage

Ingredients

• 1½ lb corned beef brisket
• 1 spice packet (optional)
• 5 potatoes
• 2½ carrots
• ½ head cabbage
• 8 cup water

Steps

1. Place corned beef in a large pot or Dutch oven and cover with water. Add the spice packet, if included.
2. Bring to a boil, then reduce heat to a simmer. Cover and cook for approximately 100-120 minutes, or until the beef is nearly tender.
3. Add whole potatoes and peeled, cut carrots to the pot. Continue to cook until the vegetables are almost tender.
4. Add the cabbage wedges and cook for an additional 15 minutes, or until tender.
5. Remove the corned beef from the pot and let it rest for 15 minutes before slicing against the grain.
6. Serve the sliced corned beef with the cooked vegetables, adding some of the cooking liquid as desired.